German Butter Cake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• For the streusel topping: For the streusel topping:
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (70g) all-purpose flour 1/2 cup (70g) all-purpose flour
• 1/4 cup (55g) unsalted butter, melted 1/4 cup (55g) unsalted butter, melted
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 42g (20g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, softened butter, eggs, vanilla extract, and ground cinnamon to the dry ingredients. Mix until a soft dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the dough and transfer it to a greased baking pan, spreading it evenly.
8. 8.
   In a small bowl, combine the sugar, flour, melted butter, and ground cinnamon for the streusel topping. Mix until crumbly.
9. 9.
   Sprinkle the streusel evenly over the dough.
10. 10.
    Bake for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
11. 11.
    Allow the cake to cool before slicing and serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier incorporation into the dough.
• Active dry yeast — Ensure the yeast is fresh and active by checking the expiration date and testing it in warm milk with a pinch of sugar before adding it to the dough.
• Ground cinnamon — Use freshly ground cinnamon for the best flavor.

Tips & Tricks

• For an extra touch of sweetness, drizzle the cooled cake with a simple powdered sugar glaze.
• Serve the German Butter Cake warm for a comforting treat.
• If you prefer a more pronounced cinnamon flavor, increase the amount of ground cinnamon in the streusel topping.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This cake can be frozen for up to 1 month. Thaw it at room temperature before serving.

Serving advice

German Butter Cake is best enjoyed as a dessert or a sweet treat with a cup of coffee or tea. Serve it warm or at room temperature for the perfect texture and flavor.

Presentation advice

To enhance the presentation, dust the cooled cake with powdered sugar or place a dollop of whipped cream on each slice. Serve it on a decorative cake stand or plate for an elegant touch.